MAKAI KE DHOKLE/ RAJASTHANI MAKAI/MAKKI KE DHOKLE

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MAKAI KE DHOKLE/ RAJASTHANI MAKAI/MAKKI KE DHOKLE /मक्की के ढोकले

Welcome, Winters! So as some flavours too which are relevant to this season. Makki or Makai ka atta is one of those which make tasty roti, poori or dhokle. Makki ke dhokle is a savoury steamed dish which is an authentic Rajasthani delicacy

These steamed dhoklas go well with dal preparations and chutneys. Especially Punchmel dal or a mixed lentil is enjoyed with this makki ka dhokla. Seasonal vegetables along with a few spices are added to the Makki atta to make a soft dough. The vada shaped dhoklas are then steamed to perfection. This healthy dish is a bliss to have on cold days. Steamed dhoklas can also be baked or given a tadka of ghee and mustard seeds in a pan as twice cooking. It’s taste increases with baking or roasting in the pan after the steaming process is done

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Prep time – 20 minutes
Cook time – 30 minutes
Course – Main
Cuisine – Indian(Rajasthan)
Makes – 10 dhoklas approx.
Author – Bharti Dhawan

ALL WE NEED TO MAKE MAKAI KE DHOKLE

•  MAKAI/MAKKI ATTA/CORN MEAL – 2 bowls (300 gms)
•  Finely chopped palak/spinach – 1/2 cup
•  Finely chopped green coriander (with stem) – 2 tbsp
•  Dahi/curd – 2 tbsp
•  Salt – 1 and 1/2 tsp
•  Red chilly powder – 1 tsp/to taste
•  Turmeric/haldi powder – 1/2 tsp
•  Grated ginger – 1 tsp
•  Ajwain/carrom seeds – 1 tsp
•  Jeera/cumin seeds – 1 tsp
•  Soda bi-carb (khane vala soda) – 1 tsp
•  Baking powder – 1/4 tsp
•  Cooking oil – 1 tbsp
•  Lukewarm water – 3/4 cup or as required to make a soft dough

INGREDIENTS FOR TEMPERING/TADKA
• Ghee – 2 tsp
• Mustard seeds/rai – 1 tsp

HOW TO MAKE MAKAI KE DHOKLE

1- Take a mixing bowl/paraat and add makki ka atta, salt, spices, oil, soda and baking powder. Mix well with hand

2- Add washed palak, dhania/coriander leaves, ginger paste and curd. Mix everything well with hand

3- Add warm water little at time and make the dough by rubbing with palm for 5 minutes(हथेली से रगड़कर मलो)

4- Bring the dough together and sprinkle water. Cover the dough for 10 minutes to set

5- Meanwhile, add water to a kadahi for boiling. Keep a stand and place a greased plate with holes (you can use Idli moulds and Idli cooker for steaming the dhokle)

6- Now, rub the dough again for more 2-3 minutes and divide into equal portions. Roll into balls. Press the balls and make holes with the finger(wholes in dhokla helps to steam evenly from all sides)

7- Place the dhokle on the oily plate. Cover the kadahi and steam for 20-25 minutes at low flame

8- After 20-22 minutes check the dhokle by inserting a knife. If it comes out clean, the dhokle are done to perfection

9- Allow to cool completely and transfer them to another plate. Now prepare for Tadka

HOW TO TEMPER/ GIVE A TADKA

1- Heat ghee in a tadka pan and add mustard seeds
When crackle, add the steamed dhokle and cook for more 5-6 minutes at low flame in the pan by flipping

NOTES1-  Traditionally, papad khaar is added to make the fluffy dhokle, but if it is unavailable to you, add baking soda and baking powder as I have used

2-  After steaming, you can twice cook/bake the dhokle in a pan, gas tandoor or oven for 6-7 minutes. This will give a crisp outer layer, increasing the taste

3-  You can add any vegetables of your choice into the dough like crushed matar(peas), methi leaves, grated radish(mooli) or grated louki (bottle gourd)

4-  Better to make thin and small sized dhokle to get perfectly steamed

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